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Am. J. Enol. Vitic. 43:4:370-374 (1992)
Copyright © 1992 by the American Society for Enology and Viticulture.
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Biometric and Genetic Study on Acetic Acid Production for Breeding of Wine Yeast

P. Giudici 1 and C. Zambonelli 1

1 Department of Protezione e Valorizzazione Agroalimentare, University of Bologna, Villa Levi Coviolo, 42100 Reggio Emilia, Italy.

The ability of Saccharomyces cerevisiae to produce a wide range of acetic acid concentrations (ca. 100 to 900 mg/L) is one of its identifying features for the fermentation of synthetic materials and grape musts. The biometric analysis shows that many acetic acid levels are produced in agreement with continuous quantitative traits. The genetic analysis shows that all hybrids from crosses between strains with different levels segregate at a 2:2 ratio: the most probable explanation is that a single gene with many natural alleles is involved. The characteristic is stable and hereditary and can be used for enological starter selection and improvement.

Key words: acetic acid, Saccharomyces cerevisiae, wine yeast

Submitted on June 11, 1991






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Copyright © 1992 by the American Society for Enology and Viticulture.